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Blog Post - Page-71

How safe are your food preparation premises?

Posted: January 28th, 2012 by Dermot comment-icon Comments disabled

If your business prepares, treats or processes food, there are certain requirements that you must comply with in order to ensure that all risks of infection and contamination are kept to an absolute minimum. • Surfaces on walls and floors should be kept in a sound condition and must be made of appropriate materials that are impervious, non-absorbent, washable and non-toxic. • If necessary, surface drainage should also be incorporated into floors. • Ceilings must be finished in such a… Read more »

Controlling the risk of danger to social care workers

Posted: January 27th, 2012 by Craig comment-icon Comments disabled

Working in the care industry can be challenging, and it is essential that those who are employed in the industry receive the necessary care training that could protect them from the risk of violence or injury. A social care organisation providing services to people with learning disabilities was recently prosecuted and fined for failing to protect its own workers. The HSE conducted an investigation following an incident in 2009 when a client kicked a care worker in the eye, and… Read more »

Companies have a responsibility to train workers in safety

Posted: January 27th, 2012 by Eloise comment-icon Comments disabled

A cleaner contracted to work at a vegetable packing plant lost nearly 50% of the use of his hand when it was crushed by a machine. The man was cleaning underneath a conveyor belt, when his hand became trapped between two belts and was crushed. The Health and Safety Executive investigation found that both the vegetable packing company and the man’s employer were at fault, although for different reasons: • Managers at the vegetable packing plant had failed to put… Read more »

A qualified first-aider can make all the difference

Posted: January 26th, 2012 by Dermot comment-icon Comments disabled

A worker at a hard wood flooring company was injured when a large piece of the walnut board he was cutting split and punctured his arm. The subsequent investigation found that the safety guards and riving knife had been removed the previous day in order to use the circular saw to be used in a way for which it had not been intended. The guards and riving knife were not replaced despite the fact that the riving knife is designed… Read more »

£7,000 fine for bubble wrap machine accident

Posted: January 26th, 2012 by Craig comment-icon Comments disabled

Installing guards on potentially dangerous machines is inexpensive and generally easy to do, while a failure to so can result in terrible injury as well as hefty fines for the company involved. A Buckinghamshire factory discovered this at their expense when a worker was involved in an accident that resulted in the loss of three of his fingers. The machine operator was attempting to clear debris from the machine when his hand became trapped and was dragged inside, into plastic… Read more »

The importance of hand washing in food safety

Posted: January 25th, 2012 by Craig comment-icon Comments disabled

A number of recent prosecutions or closures of businesses serving food have been, in part, due to breaches of the law relating to hand washing facilities. Thorough hand washing forms part of food safety training, and is a basic requirement that is paramount in ensuring that food served to the public is safe to eat. The law stipulates certain requirements regarding hand washing facilities that must be respected: • The premises must provide an adequate number of flushing toilets, which… Read more »

Paediatric First Aid Training Courses

Posted: January 25th, 2012 by Craig comment-icon Comments disabled

The Early Years Foundation Stage is a statutory framework designed to set certain standards relating to the learning and development of children between the ages of 0 and five years old. The framework also sets standards relating to their care, and this is where paediatric first aid courses come in. People working with children within this age range should be able to plan for potential accidents or illnesses as well as knowing how to respond quickly and effectively should an… Read more »

Implementing good food safety procedures

Posted: January 24th, 2012 by Dermot comment-icon Comments disabled

The Level Three CIEH food safety training is designed for those who work in a supervisory role in the preparation or serving of food. Part of the course deals with implementing good food safety procedures. This doesn’t need to be overly complicated or involve keeping extensive records, and each business can adapt the procedures to their own particular needs. The procedures must be based on the principles of hazard analysis and critical control point (HACCP). In order to establish these… Read more »

How to comply with the Work at Height Regulations 2005

Posted: January 24th, 2012 by Dermot comment-icon Comments disabled

Wherever working at height carries a risk of injury from falling, these regulations must be respected and adhered to. Any person who controls the work of others, is an employer or is self-employed is considered by the law to be a duty holder and, as such, he or she must ensure the safety of those working under their orders. • All work at height must be planned and organised before work commences. • Anyone working at height must be competent,… Read more »

Hand washing : recommended good practice

Posted: January 23rd, 2012 by Eloise comment-icon Comments disabled

All businesses serving or preparing food must ensure that they comply with food safety regulations. Thorough hand washing seems like a simple requirement, but its importance can be overlooked, and a failure to follow good practice can result in the contamination of food stuffs. Harmful bacteria can easily be transferred from hands to food, equipment or work surfaces. In order to ensure that members of staff are aware of the risks involved, food safety training should be provided. Anyone running… Read more »

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